Tacos al Pastor

If you’ve ever ordered tacos al pastor from a taco truck or a taqueria (in my experience, the more hole-in-the-wall the location, the better), you know how delicious these shaved pork tacos can be. Although it’s hard to replicate authentic al pastor tacos without a vertical spit (not exactly the most common kitchen gadget!), our recipe grills the pork for a similar texture and flavor. A marinade made with chiles, herbs, pineapple and vinegar ensures that each bite of pork is tender, juicy and packed with flavor. Grab some tortillas and sliced pineapple for one of the best taco recipes ever.

What are tacos al pastor?

Al pastor tacos traditionally feature slices of thin pork marinated in a vinegar-based sauce made from chiles, garlic and other seasonings, including achiote paste, which gives the exterior a bright orange color. The pork slices are threaded onto a vertical skewer, forming a large bell-shaped (trompo) stack of meat crowned with a pineapple and onion. The skewer slowly rotates before a vertical grill, producing crispy, succulent meat. To serve the tacos al pastor, the trompero slices off some meat directly into a warm corn tortilla, hacks off a piece of pineapple on top and hands it to you for whatever toppings you desire.

If it sounds similar to cooking shawarma or gyro meat, you are correct! This cooking method was introduced to Mexico by Lebanese immigrants in the 1900s. Though originally made with lamb, today’s tacos al pastor recipes usually feature pork shoulder. And don’t confuse al pastor with carnitas: Both are made from pork shoulder, but carnitas is seasoned with spices and herbs, cooked low and slow, then pulled apart.

Ingredients for Tacos al Pastor

• Pork marinade: The sweet and spicy marinade for the pork combines whole green chiles, pineapple chunks, chopped onion, ancho and guajillo chilis, orange juice, white vinegar, garlic cloves, chili powder, salt, dried oregano, ground cumin and ground coriander.
• Pork shoulder butt roast: For this tacos al pastor recipe, you will need a boneless pork shoulder. This cut of pork comes from the top portion of the front leg. It’s also known as pork butt or picnic roast.
• Sliced pineapple: Sliced pineapple is grilled and served as a topping on the al pastor tacos. To cut a fresh pineapple, start with a ripe, firm one with bright, healthy-looking leaves and a mild fruit fragrance.
• Corn tortillas: Whether store-bought or homemade, 6-inch corn tortillas are ideal for tacos. You can also use flour tortillas if you prefer.
• Optional toppings: Serve the al pastor tacos recipe with fresh toppings such as freshly chopped cilantro, lime wedges or chopped white onion.

Directions

Step 1: Marinate the pork

In a blender, puree the whole green chiles, pineapple chunks, chopped onion, rehydrated ancho and guajillo chilis, orange juice, white vinegar, garlic cloves, chili powder, salt, dried oregano, ground cumin and ground coriander.

Editor’s Tip: Rehydrate the chiles as you would for salsa morita, covered by warm water until they’re pliable enough to blend.

Slice the pork roast into 1/2-inch steaks.

Add the sliced pork to a shallow dish with the pureed marinade and turn to coat. Refrigerate for eight hours or overnight.

Step 2: Grill the pork

Drain the pork and discard the marinade. Preheat the grill for medium heat. Grill the pork, covered, until the meat reaches the desired doneness, five to seven minutes on each side (for medium-rare, a thermometer should read 135°F; medium, 140°; medium-well, 145°).

Editor’s Tip: An instant-read thermometer is one of our must-have kitchen gadgets for checking the doneness of meat.

Let the meat rest for 5 to 10 minutes, then slice it into strips.

Step 3: Grill the pineapple

Grill the pineapple rings until lightly charred, five to seven minutes. Cool slightly, then roughly chop. Serve pork and pineapple in corn tortillas with toppings as desired.

Tacos al Pastor Variations

• Make it a volcán: A regional version of al pastor tacos involves topping the juicy pork with melted cheese—what’s not to love about that? To make this variation, place the cooked pork on the corn tortillas, then top it with crumbled queso Oaxaca or shredded mozzarella. Place the tacos under the broiler and cook until the cheese is bubbly and melted. Top with the grilled pineapple and other garnishes as desired.
• Add more spice: For the spice lovers in your family, include thin slices of jalapeno peppers as a topping option.

How to Store Tacos al Pastor

Any leftover pork and grilled pineapple should be stored in separate airtight containers in the refrigerator. All toppings should also be stored in their own airtight containers in the refrigerator. Leftover tortillas can be stored at room temperature or in the refrigerator.

How long do tacos al pastor last?

This tacos al pastor recipe lasts up to four days when stored properly in the fridge.

Can you freeze cooked meat for tacos al pastor?

Absolutely! To freeze the cooked pork, first allow it to cool completely. Then, transfer the meat to a freezer-safe storage container and freeze it for up to three months. Allow it to thaw overnight in the refrigerator before reheating.

Tacos al Pastor Tips

How else can you cook the pork for tacos al pastor?

You can cook pork shoulder in a slow cooker or oven if it’s not grilling season. For a slow cooker, transfer the marinated pork to a Crockpot and cook on low for six to eight hours.

To make the pork in the oven, preheat the oven to 325°. Add oil to an oven-safe Dutch oven and heat over medium-high heat. Brown the pork on all sides. Remove the pork from the Dutch oven and set aside. Add 1-1/2 cups of liquid (beef or chicken broth, beer or water) to the Dutch oven to deglaze and scrape up any brown bits. Return the meat to the Dutch oven and bring the liquid to a boil. Cover, then carefully transfer the Dutch oven into the preheated oven. Cook for two to three hours.

What can you serve with tacos al pastor?

Serve a tacos al pastor recipe with Mexican side dishes such as cilantro-lime rice, esquites, black beans or refried beans. You can also serve the tacos alongside tortilla chips and pico de gallo or homemade guacamole.